- 1 cup [225 g] butter
- 2 cups [280 g] flour
- 5 tablespoons [75 g] sugar
- 2 teaspoons [10 mL] vanilla
- 1 1/2 cups [375 mL] finely chopped pecans
- 9 1/2 ounces to 3/4 pound [270 to 340 g] icing sugar
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- Into a bowl, well mix together butter, four, sugar, vanilla and finely chopped pecans.
- Refrigerate mixture overnight.
- Preheat oven to 325°F [160°C].
- Shape dough into tiny balls; arrange onto a cookie sheet.
- Bake cookies into preheated oven for 12 minutes.
- Immediately yet delicately roll hot balls into icing sugar.
- Leave balls to cool completely, then roll balls once more into icing sugar.
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